Entree: Zimbabwe – Southern Culinary Region – Muriwo Unedovi (Leafy greens stewed in a rich peanut sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 2 min

Total 35 min

Ingredients

- 1 lb (450 g) collard greens or kale, stems removed and chopped
- 3 tbsp (45 ml) cooking oil (peanut or vegetable)
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 tsp (5 g) grated fresh ginger
- 2 medium tomatoes, chopped (about 1 1/2 cups / 360 g)
- 1/2 cup (120 g) smooth peanut butter (or 3/4 cup (90 g) ground roasted peanuts)
- 1 cup (240 ml) water or vegetable stock
- 1 small green chili, finely chopped (optional)
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) lemon juice, optional

Instructions

1. Rinse the chopped greens thoroughly and drain. If leaves are tough, blanch in boiling water 1–2 minutes, then drain and set aside.
2. Heat the oil in a large skillet or pot over medium heat. Add the sliced onion and sauté until translucent and beginning to brown, about 6–8 minutes.
3. Add the minced garlic, grated ginger, and chopped chili (if using). Cook 1 minute until fragrant.
4. Stir in the chopped tomatoes and cook until they break down and form a saucy base, about 5–7 minutes.
5. Lower the heat and whisk the peanut butter with the water or stock until smooth; add this mixture to the pan, stirring to combine with the tomato base. Simmer gently 3–4 minutes to meld flavors.
6. Add the prepared greens to the sauce, stirring to coat. Cover and simmer over low heat until the greens are tender and the sauce has thickened, about 10–15 minutes. Stir occasionally to prevent sticking.
7. Taste and adjust seasoning with salt, pepper, and lemon juice if desired. If the sauce is too thick, loosen with a splash of water.
8. Serve hot with sadza, rice, or ugali.